Szechuan Shredded Beef

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The trick to this is cutting the meat nice and thin while it is still a bit frozen. I like it hotter, i put an average amount of red peppers down in the recipe. If you like it mild, take them out.

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Steps

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Cut partially frozen beef into thin slices , then julienne into a fine shred.

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Set aside.

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Mix bean paste , soy sauce , rice wine , sugar , and ginger.

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Pour over beef in shallow dish or plastic bag , coating meat well.

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Marinate meat 2 hours.

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Cut celery , carrot , and green pepper into thin shreds.

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Cut onion into thin slivers , and set aside.

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Heat 1 tbsp oil in wok and add dried chilies and minced garlic.

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Cook until aromatic , then add vegetables.

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Stir-fry vegetables 2 minutes then remove from wok.

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Add 1-2 tbsp oil to wok , heat to high then add meat.

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Stir-fry until meat is dark and slightly crispy at edges.

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Keep meat pieces separated.

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Return vegetables to wok.

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Mix well.

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Stir in sesame oil.

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Serve with steamed rice.

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Ingredients

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beef rump, hot bean paste, light soy sauce, rice wine, sugar, ginger, oil, celery ribs, carrot, onion, green bell pepper, dried red chilies, garlic, sesame oil, steamed rice